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Dinner Turkey

Wiebe Family Turkey Recipe

  • Prep Time
    15 mins - 60 mins
  • Cook Time
    4-6 hrs
  • Total Time
    7-8 hrs


1 turkey, approximately 15lbs
1/4 cup butter, softened
1/2 tsp each dried sage and thyme
salt and pepper
Old Fashioned Stuffing:
3/4 cup butter
2 1/2 cup chopped onions
1 cup chopped celery
1 cup chopped fennel (or 2 cups celery)
4 tsp dried sage
1 tsp each salt, dried savory, marjoram and pepper
1/2 tsp dried thyme
14 cups cubed white bread
1 cup chopped fresh parsley
5 prunes
4 1/2 cups chicken stock
1 1/2 cups dry white wine or water
1 chopped onion
1/2 cup each sliced carrot and celery
1/4 cup all purpose flour
2 tbsp butter
salt and pepper


In a large skillet, melt butter over medium heat. Cook onions, celery, fennel and spices, stirring often for 10-15 minutes and vegetables are tender. Transfer to large bowl and toss with bread, prunes and parsley. Set aside.

Remove giblets and neck from turkey; place in large saucepan and set aside. Rinse turkey inside and out; dry skin and cavity well. Loosely stuff neck opening; fold neck skin over stuffing and skewer to back. Lift wings and twist under back. Stuff body cavity. Tuck legs under band of skin or tie together with butchers twine.

*extra stuffing: Place in oven safe dish with lid on, and cook for 30-45 minutes at 350degF. When removing stuffing, add in some drippings from the turkey pan, and stir in.

Place turkey on rack in roasting pan. Combine butter, sage and thyme; rub over turkey. Sprinkle with salt and pepper. Tent with foil, dull side out, leaving sides open. Roast in 400degF (160degC) oven for 1 hour, and then reduce temperature to 350degF, basting every 30 minuted minutes for 4 hours. Remove foil and roast for 1 additional hour or until thermometer inserted into thigh reads 185degF (85degC) and stuffing 165degF (75degC). Let stand on platter for 20 minutes, lightly covered.

STOCK: Meanwhile, to saucepan with turkey parts, add stock, wine, onion, carrot, and celery; bring to a boil. Reduce heat to low and skim off fat. Simmer for 3 hours. Strain into measuring cup, adding enough wine to make 3 cups. Set aside.

GRAVY: Skim off fat in roasting pan. Stir flour into pan; cook over medium heat, stirring for 1 minute. Whisk in stock and bring to a boil, stirring to scrap up brown bits. Reduce heat and simmer for 5-10 minutes. Whisk in butter, season with salt and pepper to taste. Strain.

Carve turkey and serve. Enjoy!

*recipe modified from Canadian Living’s Country Cooking